Method

1. Place the seeds and cloves in a thick bottom skillet and roast over a moderate fire 3-4 min 2. When the flavour is released in the seeds transfer to a clean bowl and add the remaining ingredients 3. Grind in a spice grinder and store in an airtight jarNote: 1 To make the Colombo version of this mix take a ¼ cup of white rice and roast it in the skillet first for 3-5 min. When lightly browned remove to a bowl. Proceed to toast the spices as indicated but do not add the Cardamom or the red chili flakes at the end. Grind the rice and spices together and store in an airtight jar. 2 . The quantities shown are suggestions as are some of the latter ingredients. Varying the quantities of each item will allow the chef to achieve the flavour profile that is unique to their needs.3. Curry powders should be made as close to the time of use as possible. Keep small amounts of the finished product on hand Recipe Credit:Bill Moore – Push Cart Foods, as presented at the 2011 Worlds of Flavor conference.

Recipe Title: Baked Sweet Potato Pudding Yield: 10 portionsPortion Size: 6 ozs. Historical Context This recipe is traditionally cooked in a Dutch pot or Iron container over hot charcoal fire. Like many such items its filling and packed with nutritional and functional ingredientsIngredients: 8 oz. Raisin ½ cup sweet wine or Wincarnis 2.5 lbs. Peeled Sweet Potato (Batata) ½ lb. Coco (Eddos) 1 lb Yellow Yam 1 ½ cups Coconut Milk (ideally made fresh) 1 ½ lb. Brown Sugar ½ lb. Butter - Melted 1 lb. All Purpose Flour 2 tsp. Baking Powder 1 tbsps. Vanilla Extract 1 tsp Nutmeg 1 tsp Cinnamon 1 tsp. SaltMethod: 1. Warm the wine and soak the Raisins in it. 2. Peel and finely grate the potato, coco and yam into a bowl 3. Add the sugar, melted butter, raisin, wine and coconut milk to the bowl 4. Sieve all the dry ingredients together and carefully work into the mixture to from a tight batter. 5. Grease and line (with grease-proof paper) a 10” cake pan 6. Place the mixture in the pan and place in an oven that has been pre-heated to 350oF. 7. Bake for 1 hour, Check for doneness with a skewer. Bake for an additional 15 min. if needed 8. Allow to sit in the pan for 1 hour to set. 9. Turn out and store in an air tight tin.

Jerk Chicken “Rice Paper” Spring Rolls for 4 With sweet & sour pickled onions and tamarind ginger dipping sauceIngredients:8oz jerked Chicken Breast 1/3-teaspoon black pepper1-tablespoon jerk sauce1 tbsp black sesame seeds2 tbsp shredded carrots1/2 tbsp chopped green onions (green part only) 1 handful of mixed baby greensBunch of medium mint leaves 8 (6-inch) round sheets rice paper Lukewarm water Method: Shred the Chicken into fine “ropa” In a large bowl, add the lukewarm water, 3 oz rice wine vinegar and a pinch of sugar. Place rice paper inside the warm water, removing when soft and malleable. Lay wet rice paper on damp towel, wiping away any excess water. Lay a single sheet of damp rice paper flat. In the centre, place a few leaves of baby greens, two or three mint leaves, shredded carrots, green onions, and the jerked pork. Flap one side of the rice paper over and roll. Jerked Shrimp, Pork or fish can be substituted for the pork or a combination of several different fillings can be used to create an appetizer or tapas plate Serve with one or more dipping sauces or sidesSpicy Mango & Mint sauce: 1 mango, peeled and diced pinch of salt4 tbsp corn oil1 Scotch Bonnet pepper (de-seeded) – can be replaced with ½ tsp of dried chili flakes Sauté diced fresh mango with a pinch of salt in a saucepan thinly coated in corn oil. Cook on low heat for 8-10 minutes. Puree mango in a blender then pass through a strainer before adding finely chopped scotch bonnet pepper (can be substitute with dried chilli flakes) and julienne of mint.Lemongrass & Coconut sauce: 1 stalk of lemongrass3 oz Rice Vinegar4 tea spoon of dried coconut flakes for garnish

Slice onions and place into a bowl. In a saucepan add 1 tablespoon of corn oil bring up to med-high heat. Place onion in pan and add sugar right away and stir. Pour in vinegar and mix and place into a bowl and wrap. Sit aside for 2 hours before using. String out vinegar and use the onions for your dish.